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Categories:
butter onions celery carrots chicken broth hot red pepper bay leaf freshly ground black pepper cranberries cider sour cream
Viewed: 61 - Published at: 2 years agoIngredients
- 2 tablespoons butter
- 1/2 cup roughly chopped onions
- 1/2 cup roughly chopped celery
- 1/4 cup roughly chopped carrots
- 2 1/2 cups chicken broth
- 1 small dried hot red pepper
- 1 bay leaf
- Freshly ground black pepper to taste
- 1 12-ounce bag cranberries
- 3 cups cider
- Sour cream to garnish, if desired
Method
- In a heavy soup kettle, melt the butter.
- Gently saute the chopped onions, celery and carrots until the vegetables are soft.
- Add the chicken broth.
- Rinse the hot pepper under running water to remove the seeds and inner white membrane.
- Add to the broth, together with the bay leaf and several grinds of pepper.
- Rinse the cranberries and pick them over to remove any that are spoiled.
- Roughly chop the berries on a wooden board or process them briefly in a food processor.
- Add to the broth and let simmer gently over low heat until the cranberries are soft and disintegrating into the broth.
- Add the cider to the broth.
- Mix well and simmer gently for 10 minutes.
- Serve hot, garnished with sour cream if desired.
- The soup may also be prepared ahead of time and reheated before serving.
